Cherry Pops is a time to taste wine, sake, seltzer—you name it!—with Cherry and friends in the East Fork-verse.
Cherry Pops is a time to taste wine, with Cherry and lots of others in the East Fork-verse, and learn about low intervention wine processes, regions, varietals, fermentation methods, people making and growing wine and anything else!
Sparkling Tea Time
with Ryan Fortwendel and Taryn Tavella
with Erin Hawley and Sari Bellmer
with Mike Tiano
with Alyssa DiPasquale
- Tentaka Hawk of the Heavens (Junmai)
- Dassai 50 (Junmai Daiginjo)
- Fukucho Moon on the Water (Junmai Ginjo)
with Chris Bower of Eda Rhyne
- Zucca Rabarbaro
- Eda Rhyne Amaro Oscura
- Eda Rhyne Appalachian Fernet
- Amaro 18 Isolabella
- Elisir Novasalus
Spiked Seltzer Week
Blind Tastings with our CEO
A very special episode of Cherry Pops featuring our CEO and spiked seltzer dabbler Alex Matisse to join Cherry in tasting and rating 5 popular spiked seltzer brands. Opinions are mixed.
1. Corona Seltzer Lime
2. Truly with a hint of pineapple
3. Grapefruit White Claw
4. Natty Ice “House Rules: When Strawberry & Kiwi Call The Shots”
5. Grapefruit Sound Craft Seltzer
Pet-Nat vs Champagne
Petillant Naturel or Method Ancestral is the oldest known way of making sparkling wine. Winemakers press the juice and let it begin to ferment with naturally occurring yeasts in the cellar. They bottle it while it is still in a fermentation process so that process continues in the bottle. This can make Pet-Nats slightly more volatile and wild in profile but it can also produce very tight clean wines as well! In Champagne Method or Method Traditionelle, wine makers ferment the juice of grapes once, then add a dosage - an addition of sugar, grape juice or a combination of both, and let the wine ferment a second time in bottle. This process can take a bit longer that the pet-nat method, but often produces more refined tasting wines.
Meinklang 'Prosa' Frizzante Rose 2019
- 80% Pinot Nior
- 10% Blaufrankisch
- 10% Rotberger
Made by Angela & Werner Michlits, originally for their nuptuals! This wine is made in the Charmat method, which is similar to champagne in that it goes through two processes of fermentation, however in this case, both fermentations happen in large steel tanks before bottling. The Michlits family are stewards of a biodiverse farm in Osterrich, Austria where they grow fruit, vegetables, and wheat, and raise cattle - hence the cow on the wine's label.
For me, this wine is super lively and ripe, perfect for a sunny afternoon by a river. Deep fresh strawberry notes balanced with some bright acidity. Big mellow bubbles roll onto the tongue with ease.
Sebastian Brunet 'Le Natural' Pettient Natural
Vouvray, Loire, France
- 100% Chenin Blanc
Sebastian Brunet comes from 4 generations of wine growers in the Loire region. Brunet inherited his father's wine making practice after his passing and continues to practice organic farming, wild fermentation and low to no sulphur additions. This wine is made in the Pet-Nat method, it begins fermentation in stainless steel tanks and is bottled a few months after pressing, it gets released onto the market within the next year so it is a fairly young wine.
On the palate this wine is savory, rich, and herbaceous. I get notes of toasted almond, lemon pith, and a certain gameyness that lends itself to sitting back and enjoying at the end of the evening.
What is Rosé?
For Rosé Week, I tasted two wines with a fabulous guest Bianca Sanon, a somm based in Miami and a genuinely incredible person. Bianca and I met last summer while she was shopping Crocodile Wine and we immediately bonded over our love of Conestabile de la Staffa and wines aged in amphora. Since then, she has been an incredible friend and industry accomplice (last week we were scream-laughing about why no one told had us rotberger and zweigelt are the same grape...you had to be there.)
Weingut Pittnauer Rose 2019
- 80% Blaufränkisch
- 10% Rotberger
- 10% St. Laurent
Gerhard Pittnauer inherited his father's vineyard at the age of 18, slowly growing his practice to oversee 15 hectares of biodynamically farmed grapes, half of which he uses to make his wines and half which he rents to other winemakers in the region. He and his wife Brigitte wait for the perfect level of ripeness before picking their fruit and pressing it for fermentation. The Konig rose is a blend of Blaufrankisch, Rotberger, and St. Laurent, picked during different times of harvest, making it fresh, juicy, and perfectly ripe.
Dolores Cabrara Fernandez 'La Araucaria'
Canary Islands, Spain
- Listan Negro
Dolores Cabrera Fernandez is a farmer and viticulturist in the Valle de la Orotava of the Canary Islands. She named her label, La Araucaria, after an evergreen tree that grows along-side the grapes she tends to in the cordon trenzado (braided cord) method. The soil in the canary islands is known for being rich and fertile because it is mostly volcanic ash mixed with clay. This wine is a co-ferment of Listan Negro for two vineyards she oversees, with 12 hours of skin maceration and aging in stainless steel tanks.